°120g dark chocolate
°2 beaten eggs
°220g brown sugar
°30g caramelized pecans
Melting chocolate and butter in bain-marie.
Leave to cool then add the two eggs.
Gently add the sugar, then the flour, and finally the pecans, without stirring vigorously.
Pour half of your preparation into the mold, sprinkle with strawberries and cover with the rest of the preparation.
Bake at 180°C for thirty minutes & let cool before unmolding.